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Thick white bean stew with dark green kale and browned sausage in a cream bowl, olive oil drizzled over, crusty bread beside it in natural light
main ItalianItalian-inspired

Smoky white bean, sausage, and kale stew

A thick, comforting stew in which creamy white beans, not meat, are the main event. A modest amount of sausage adds richness, while smoked paprika, rosemary, tomatoes, and kale keep the fully vegetarian version just as good.

Prep20 min
Cook40 min
Servings6
Cook mode

Original recipe-book version, informed by James Beard Foundation and Bon Appétit white-bean stew references

Ingredients

Written for a 5 L pot

Units
Servings
6

Stew

  • 30 ml olive oil, divided
  • 250 g Italian-style pork or chicken sausage, casings removed (optional)
  • 200 g yellow onion, diced
  • 150 g carrots, diced
  • 120 g celery, diced
  • 4 garlic, minced
  • 30 g tomato paste
  • 5 g smoked paprika
  • 1 g dried rosemary, crushed, or use 3 g fresh rosemary, chopped
  • 0.5 g red pepper flakes (optional)
  • 720 g cannellini or butter beans, three tins, drained and rinsed
  • 400 g diced tomatoes, one tin
  • 750 ml low-sodium chicken or vegetable broth
  • 1 Parmesan rind (optional)
  • 200 g kale, stems removed and leaves chopped
  • 15 ml red wine vinegar or lemon juice
  • to taste fine salt
  • to taste black pepper

Vegetarian variation

  • 2.5 g additional smoked paprika
  • 10 ml soy sauce or tamari

Method

  1. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. If using sausage, add it and cook for 6 to 8 minutes, breaking it into bite-size pieces, until browned and cooked through. Transfer it to a plate, leaving no more than 1 tablespoon fat in the pot.
  2. For the vegetarian version, skip the sausage and start with the full 2 tablespoons olive oil in the pot.
  3. Add the onion, carrots, celery, and a pinch of salt. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until softened and lightly golden.
  4. Add the garlic, tomato paste, 2 teaspoons smoked paprika, rosemary, and optional red pepper flakes. For the vegetarian version, add the extra teaspoon smoked paprika now. Cook for 1 to 2 minutes, until the tomato paste darkens slightly.
  5. Add 480 g of the beans, the tomatoes, broth, and optional Parmesan rind. For the vegetarian version, use vegetable broth, leave out the Parmesan rind or use one made without animal rennet, and add the soy sauce.
  6. Mash the remaining 240 g of beans with a fork and stir them into the pot. Bring to a simmer and cook partly covered for 15 minutes.
  7. Stir in the kale and the browned sausage, if using. Simmer uncovered for 8 to 12 minutes, until the kale is tender and the stew is thick. Add a splash of broth or water if it becomes tighter than you like.
  8. Remove the Parmesan rind. Stir in the vinegar or lemon juice. Taste and season with salt, black pepper, and more smoked paprika if it needs it.
  9. Serve with a drizzle of olive oil and crusty bread.

Notes

  • Mashing one third of the beans thickens the broth without cream or flour.
  • Sausage is an accent here. The quantity of beans stays the same whether it goes in or not.
  • For a gluten-free stew, use certified gluten-free sausage, broth, soy sauce, and bread.
  • The stew thickens as it stands. Refrigerate for up to 4 days or freeze for up to 3 months, and loosen it with broth when reheating.

Sources consulted

Sources consulted

From Christoph Mayer

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